Parentage of the grape: Unknown, but it has been proven through DNA testing that there is no relationship between this grape and either Hungarian Tokaji or Alsatian Tokay (Pinot Gris). It is, however, the same grape as Sauvignonasse.

History of the grape: Though Tocai Friulano was first mentioned in the 19th century, the grape in question was probably Furmint, perhaps sparking the association with Tokaji. In 1932, a new wine appeared under the same name. This one turned out to be the minor French grape Sauvignonasse, which is the variety grown under the name Tocai Friulano today. Recently, the Hungarians managed to persuade the EU to ban the use of all forms of the term Tocai by anyone except Read more »

Parentage of the grape: Unknown, but it has been proven through DNA testing that there is no relationship between this grape and either Hungarian Tokaji or Alsatian Tokay (Pinot Gris). It is, however, the same grape as Sauvignonasse.

History of the grape: Though Tocai Friulano was first mentioned in the 19th century, the grape in question was probably Furmint, perhaps sparking the association with Tokaji. In 1932, a new wine appeared under the same name. This one turned out to be the minor French grape Sauvignonasse, which is the variety grown under the name Tocai Friulano today. Recently, the Hungarians managed to persuade the EU to ban the use of all forms of the term Tocai by anyone except the producers of their great Tokaji. This left growers of Tocai Friulano to find a new name by 2007. Most have settled simply on Friulano, which is rather appropriate because it is the region’s signature variety. It is drunk in every local osteria with the regional cuisine.

As Sauvignonasse, it is made into rather anonymous wine in Chile.

Characteristics of the grape: Tocai Friulano is fleshy in texture, with flavors of peach, pear, and almond. It has good acidity, which makes it an excellent match with salty charcuterie, and can be very mineral.

Regions where the grape currently is important: Friuli (Collio, Colli Orientali, Grave del Friuli, and Isonzo), the Veneto, and Chile

Type or types of wines the grape produces: The best wines come from throughout Friuli.

Give your weeknight dinner a face-lift by stuffing chicken with this Greek-inspired filling. For a simple variation, add pine nuts or currants to the spinach-feta mixture.
A classic Mediterranean... Read more »

This recipe calls for what might appear to be a lot of kale, but it wilts to a manageable amount in the pan. The dish is a suitable side for roast chicken or pork. Also, consider using kale as a st... Read more »

The vegetarian sausage adds a lot of sage flavor to the casserole and doesn't need to be precooked. The sausage often comes in a tube and is usually located in the refrigerated area of the produce ... Read more »

Below is the third and final installment of bottling our 2008 Tocai Friulano and 2007 Firebelle. As promised, here is an attempt at presenting the process with photos. At the bottom of this posting is a link to photos on the Kodak website - ...

Today we feature a report from Nicolas Contenta that illustrates the broad range of wine, food and spirits in Friuli, Italy, you can expect to see reports on throughout the week from a group of bloggers including David McDuff, Samantha Dugan, Wayne You...

Summer Vacation.I spent my summer vacation in New York City and Cape Cod eating and drinking with friends. I don't have many sublime bottles to report on, but more times than less the idea of sharing good times with a glass of wine, a beer, or a cock...

Massican opened Harvest 2009 at Larkmead on Thursday, August 20. On said day, I ventured to Pope Valley to bear witness to Sauvignon Blanc being harvested for my private wine label. The pick at Juliana Vineyards was on the short list of grapes being ha...

At the top of a hill in Corno di Rosazzo, just steps across the border from the Collio into the Colli Orientali del Friuli zone, lies the estate known as I Clivi (“the slopes,” in ancient Italian). I Clivi occupies one of the more privileged sites in t...

The nose was vibrant, showing white flowers with paté brisee, honey, peach and hints of mineral stone. On the palate it had a medium body with silky textures and a balance of acidity and ripe fruits. Peach and melon were prominent with hint of vanilla. The finish was fresh, showing sweet peach that turned to bitter floral notes.
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Complexity, full of notes of wax, wax flower, smoke, celery, juciey braised endvie and lemon/citrus fruit. Collio when it is at it´s best, where fat oliey viscosity is blended with lascivious acid and aromatic green elements and especially the required bitterness.Distinguished balance and superb intensity
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The nose was enticing and with each sniff, seemed to change and evolve as sweet exotic spices, roasted nuts and dried apricot filled the senses. On the palate, it was full-bodied yet lively with zesty acidity ushering in flavors of tart pit fruits, orange preserves, flower petals and earthy minerals. The finish was long, clinging to the palate. ...
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Wow, NY wines have come a long way since I was in college. This was pleasant, light on its feet. There was a little nutty presence and a lychee note, a little white peach and Asian pear. Enough fruit on the back end to give a sense of sweetness but not sweet--and just enough white gravel to give it a little minerality.
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